King oyster mushrooms, also known as royal trumpet mushrooms, are the largest in the Pleurotus genus. They have thick stems and thin, flat caps, and are commonly used in Asian cuisine. They have a longer shelf life than other mushrooms and can be marinated and sautéed or grilled.
Native to the Mediterranean and parts of Asia, a king oyster mushroom is the largest mushroom species in the genus Pleurotus. These mushrooms are easily identified by their small, flat tops and thick, fleshy stems. Edible, the king oyster is cultivated and cultivated in the wild. It is used in a variety of main courses and side dishes and can also be sauteed or grilled and eaten on its own. Also called the royal trumpet mushroom, the royal oyster is sometimes referred to by its species name, eryngii.
The stem makes up most of the royal oyster mushroom. King oysters can have stems up to 8 inches (20.3 cm) nearly as wide as the caps that top them. The caps are thin and flat, adding very little to the overall mass of this mushroom. Their thick stems require longer cooking times than most mushroom species.
A king oyster mushroom has very little raw flavor. Cooking, however, brings out the familiar mushroom flavor not evident in raw mushroom. While these mushrooms aren’t always readily available, Asian markets sell them more reliably.
The shelf life of royal oyster mushrooms is longer than most other mushroom species. Normally the mushrooms have an average duration of about 2-7 days. However, the average shelf life of King oyster mushrooms is around ten days. Like all mushrooms, royal oysters should be stored in the refrigerator.
The royal oyster mushroom is a popular addition to Asian foods, especially french fries. These mushrooms can also be added to stews, soups, pastas and sauces, as well as a variety of vegetable dishes. They are normally cut lengthwise first, then may be cut into smaller pieces depending on the size of the individual mushrooms and in which dish they are being used.
When these mushrooms are eaten on their own or as a topping for steak or other meat, they are usually marinated before being cooked. Marinades are usually made from olive oil and vinegar and various herbs, such as garlic. Mushrooms can be marinated briefly or for several hours before cooking.
The royal oyster mushroom is usually sauteed when not included in another dish. The sauté cooks the mushroom pieces in butter or oil until lightly browned. Grilling the chunks is also an option and adds a different flavor to the cooked mushrooms. While broiling, the chunks may be cut into larger chunks than the sauteed versions.
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